From Yotam Ottolenghi's kitchen · Nopi, London
blend · herb sauce
★ STARRED KITCHENFennelpoint Zhoug
From a starred kitchen & national award winner
Ratio
OLIVE OIL 45WATER 30
Ingredients
- CILANTRO35 g
- PARSLEY20 g
- CHILE30 g
- CUMIN1 g
- CARDAMOM0.5 g
- SUGAR0.5 g
- SALT1.5 g
- GARLIC10 g
- OLIVE OIL45 ml
- WATER30 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Zhoug (Yemenite Green Chile Sauce).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Yotam Ottolenghi / The Guardian (sabih) (published as “Zhoug (Yemenite Green Chile Sauce)”). Full citation lives in Provenance.